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All Journal IPTEKMA Agrotekno Buletin Udayana Mengabdi JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Itepa : Jurnal Ilmu dan Teknologi Pangan INDONESIAN JOURNAL OF BIOMEDICAL SCIENCES Jurnal Biologi Udayana Bumi Lestari Jurnal Bios Logos BIOTROPIA - The Southeast Asian Journal of Tropical Biology Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Functional Food and Nutraceutical Jurnal Gastronomi Indonesia AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) International Journal of Economics, Business and Innovation Research Jurnal Sains dan Teknologi Pangan JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Ilmiah Teknologi Pertanian Agrotechno
Luh Putu Wrasiati
Program Studi Teknologi Industri Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Social Sciences Veterinary

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ISOLASI SELULOSA DARI SERAT SABUT KELAPA (Cocos nucifera L.) PADA VARIASI SUHU DAN WAKTU PROSES BLEACHING DENGAN ASAM PERASETAT Manika Santhi; I Wayan Arnata; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 3 (2022): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i03.p02

Abstract

Cellulose is a chemical component of lignocellulose that can be found in most cell walls and woody parts of plants. One of the plants that has a high cellulose content is coco fiber, which is 43.44%. However, the potential of cellulose content in coco fiber is still not optimally utilized. This study aims to determine the effect of the temperature and time of the bleaching process using peracetic acid (PA) on the characteristics of the cellulose produced, as well as to determine the best combination of temperature and time for the bleaching process with PA to produce coco fiber cellulose. This study used a randomized block design with two factors, that were temperature (60°C, 80°C, and 100°C) and time (30 minutes and 60 minutes). Data were analyzed by analysis of variance and continued with Duncan's multiple comparison test. Variables observed were yield, degree of whiteness, content of cellulose, hemicellulose, and lignin. The results showed that the treatment temperature and time of the bleaching process using PA had a significant effect on all observed variables. The interaction between temperature and time of the bleaching process had a significant effect on whiteness, cellulose, hemicellulose, and lignin content, but did not significantly affect the yield content of coco fiber. The best treatment to produce cellulose was obtained by using PA at a temperature of 100°C and a time of 60 minutes. The characteristics were 35.38±0.32% yield, 84.77±0.81% degree of whiteness, 83.14±0.22% cellulose, 6.60±0.51% hemicellulose, and 4.23±0.55% lignin.
Chemical-Physical Characteristics of Edible Film Incorporated Bali Cattle Hide Gelatin and Encapsulated Gaharu Leaf Extract Miwada Sumirtha; Sumadi Ketut; Wrasiati Wrasiati; Sutama Sutama; Tirta Ariana; Bulkaini Bulkaini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.145 KB) | DOI: 10.29165/ajarcde.v7i1.228

Abstract

The objectives of this study were to analyze the potential of incorporating bali cattle hide gelatin and gaharu leaf extract encapsulated as an edible film with antioxidant potential. The research method was using Completely Randomized Design, ie concentration of gaharu leaf extract encapsulated (G0 = 0%, G1 = 5%, G2 = 10%, G3 = 15% and G4 = 20%). The results showed that the characteristics of edible films were significantly different (P <0.05), such as moisture content (7.37%) in G4; protein (86.25%) in G0, phenol (10.84 mg / 100 g GAE) in G4 and antioxidant (150.36 mg / L. GAEAC) in G4, and the effect was not significant on ash content of the film. It film thickness, tensile strength, elongation, and water vapor transmission rate of edible film were significant (P <0.05) influence with results for 0.04 mm (G0); 1.64 Mpa (G0); 54.86% (G1) and 11.20 g.mm/m2.day in G4, respectively. The conclusion of the research is edible film of incorporation of balicattle skin bali gelatin and gaharu leaf extract encapsulated with 20% concentration yielding functional characteristics (potency antioxidant) with the highest value. Indicators of chemical characteristics include moisture content (7.37%); ash content (0.49%); protein content (71,98%); phenol (10.84 mg / 100 g GAE) and antioxidant (150.36 mg / L GAEAC). While physical indicators include film thickness (0.02 mm); tensile strength (1.54 MPa); elongation (71.48%) and water vapor transmission rate (11.20 g.mm/m2.day).
PENGARUH SUHU DAN LAMA BLANSIR TERHADAP KARAKTERISTIK BUBUK BUNGA KENOP (Ghomprena glo-bosa L) Luh Putu Ayu Evitasari Cesarini; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i04.p07

Abstract

Bunga kenop merupakan salah satu bunga yang mempunyai kandungan betasianin yang berpotensi digunakan sebagai pewarna alami. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama blansir terhadap karakteristik bubuk bunga kenop (Ghomprena globosa L.) dan menemukan suhu dan lama blansir terbaik untuk karakteristik bubuk bunga kenop. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 2 faktor. Faktor pertama adalah suhu (S) yang terdiri dari 3 taraf, yaitu 70, 80, dan 90?C. Faktor kedua adalah lama blansir (L) yang terdiri dari 3 taraf, yaitu 1. 3 dan 5 menit. Setiap perlakuan dilakukan sebanyak 2 kali sehingga mendapatkan 18 unit percobaan. Data yang diperoleh dianalisis dengan analisis ragam dan apabila diperoleh hasil yang berpengaruh nyata terhadap variabel yang diamati, maka dilanjutkan dengan uji Tukey dengan taraf signifikan 5%. Hasil penelitian menunjukkan bahwa suhu blansir berpengaruh nyata terhadap kadar air, kadar total betasianin dan tingkat kecerahan (L*), namun tidak berpengaruh pada kapasitas antioksidan, tingkat kemerahan (a*), serta tingkat kekuningan (b*). Perlakuan lama blansir hanya berpengaruh terhadap tingkat kecerahan (L*) saja dan tidak berpengaruh pada kadar air, kadar total betasianin, kapasitas antioksidan, tingkat kemerahan (a*), serta tingkat kekuningan (b*). Perlakuan suhu blansir 80?C dengan lama blansir 3 menit, merupakan perlakuan terbaik dalam menghasilkan bubuk bunga kenop dengan karakteristik kadar air sebesar 12,26 %, kadar total betasianin sebanyak 99,87 mg/100g, kapasitas antioksidan sebesar 388,21 mg/g, tingkat kecerahan (L*) 25,14, tingkat kemerahan (a*) 11,24, dan tingkat kekuningan (b*) 13,06.
Pengaruh Rasio Bahan:Pelarut dan Waktu Ekstraksi dengan Gelombang Mikro terhadap Ekstrak Etanol Kulit Buah Kopi Robusta Sebagai Sumber Antioksidan Gek Ulan Sukma; G. P. Ganda Putra; L. P. Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i04.p01

Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh rasio bahan:pelarut dan waktu ekstraksi dengan mikrowave terhadap ekstrak etanol kulit kopi robusta sebagai sumber aktivitas antioksidan dan untuk mendapatkan rasio bahan:pelarut dan waktu ekstraksi terbaik yang dapat menghasilkan ekstrak etanol. kulit kopi robusta sebagai sumber antioksidan. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak kelompok faktorial, yang dikelompokkan menjadi 2 kelompok berdasarkan waktu pelaksanaan dan terdiri dari dua faktor. Faktor pertama adalah rasio bahan:pelarut yang terdiri dari 3 taraf yaitu 1:20 ; 1:30 ; 1:40. Faktor kedua adalah waktu ekstraksi yang terdiri dari 3 taraf yaitu 5, 10, dan 15 menit. Data dianalisis dengan analisis ragam dan dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan bahwa perbandingan bahan:pelarut dan waktu ekstraksi berpengaruh sangat nyata terhadap rendemen, total fenolat, total flavonoid, dan aktivitas antioksidan. Interaksi antar perlakuan berpengaruh sangat nyata terhadap aktivitas anti oksidan dan total flavonoid. Dan berpengaruh nyata terhadap kandungan total fenol. Rasio padat terhadap pelarut dan waktu ekstraksi tidak berpengaruh nyata terhadap rendemen kulit kopi robusta. Perlakuan terbaik menunjukkan perbandingan padat terhadap pelarut 1:30 selama 10 menit menggunakan microwave dengan karakteristik yield 8,86±0,08%, total fenol 8,55±0,13 mg GAE/g ekstrak, total flavonoid 6,87±0,12 mg QE/g ekstrak , dan aktivitas antioksidan adalah 37,84±0,14 mg GAE/g ekstrak.
Identifikasi Senyawa Penyusun Minuman Herbal Serai-Gula Lontar Menggunakan Gas Chromatography-Mass Spectrometry I Gede Arie Mahendra Putra; Luh Putu Wrasiati; Dewa Ayu Anom Yuarini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 4 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i04.p01

Abstract

This study aims to identify the components in the ethanol extract of the lemongrass-sugar palm herbal drink using the Gas Chromatography- Mass Spectrometry (GC-MS) method. The stages of this research include the extraction process of lemongrass stalk powder using hexane solvent, palm sugar powder using ethanol solvent and lemongrass-sugar palm herbal drink powder using ethanol solvent. Lemongrass-sugar herbal drink powder is a powder with the addition of 10% lemongrass stalks. Furthermore, all of the prepared samples were extracted using the soxhletation method for 5 hours with a ratio of 1:20 (w/v). Extracts from each sample obtained were analyzed with the GC-MS instrument. The compounds identified in the samples of the lemongrass-sugar palm herbal drink powder were 7 compounds such as Methanol (CAS) Carbinol, Ethanol (CAS) Ethyl Alcohol, Pentane, 2-methyl-(CAS) 2-Methylpentane, Pentane, 3-methyl-(CAS) 3- Methylpentane, Hexane (CAS) n-Hexane, Cyclopentane, methyl-(CAS) Methylcyclopentane and Nonadecan,1,2-EPOXI-. These results are almost similar with compounds identified in the sampel of palm sugar powder, except Nonadecan,1,2-EPOXI-, which is thought it come from the lemongrass stalk powder. while in the hexane extract of lemon grass stalk powder, 22 compounds were identified that could be classified as scents component. The conclusion of this study is that palm sugar has a great influence on the components that were thought to be present in the lemongrass-palm sugar herbal drink, which can be seen from the components identified, most of which are components contained in the ethanol extract of palm sugar powder. All the compounds thought to be present in the herbal drink have similarities with the Similarity Index (SI) above 90%.
Optimasi formula krim body scrub ekstrak lamun (Enhalus acoroides) terenkapsulasi Made Pharmawati; Luh Putu Wrasiati
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.14041

Abstract

Body scrub cream is used to clean and nourish the skin. Several illegal creams were reported to contain harmful chemicals. Some plant extracts can replace chemical compounds because they can lighten the skin. Enhalus acoroides is one of the seagrass species that is widely distributed in Indonesia. Leaf extract of E. acoroides was found to contain phenolic, tannin, and flavonoid. Due to the bioactive compounds in the E. acoroides extract can be added to cosmetic products such as body scrub cream. This study aimed to analyze the effect of the addition of encapsulated E. acoroides extract on the characteristics of the body scrub cream and determined the concentration of the encapsulated E. acoroides extract, which produced the best body scrub cream. The extraction was done using chloroform: ethanol (9:1) and encapsulation using maltodextrin and tween. The body scrub cream was made in two phases, the oil phase and the water phase. The concentrations of the encapsulated E. acoroides extract tested were 0%, 0.5%, 1%, 1.5%, 2%, 2.5%. The characteristics evaluated were homogeneity, pH, viscosity, spreadability, stickiness, IC50, and organoleptic test for color and scent. The results showed that the body scrubs were homogenous. The pH values were 5.43-6.66, and viscosity was 34400-46400cp which are in the range of SNI for cosmetic products. The spreadability values were 4.03-5.5cm, and stickiness was 4.8-6.91sec. The antioxidant capacity (IC50) ranged from 147.38 to 157.64 ppm, and the overall acceptance scores were 5 to 6.80. Based on the effectivity index and statistical analyses of physical-chemical characteristics, the best concentration of encapsulated E. acoroides extract was 2%.  These findings indicate the potential of encapsulated E. acoroides extracts to improve skin health.
Pengaruh Rasio VCO Wortel (Daucus carota L.) Dan Lemak Kakao (Theobroma cacao L.) Serta Lama Pengadukan Terhadap Karakteristik Sediaan Krim Adhe Sri Nanda Puspita; Luh Putu Wrasiati; Anak Agung Made Dewi Anggreni
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i01.p11

Abstract

ABSTRACT: Carrot extract, cocoa butter and VCO conduct many benefits for the body as we know they are rich in antioxidants. This research aims to determine the effect of the VCO wortel and cocoa butter and stirring time on the characteristics of the cream preparation, determine the ratio of VCO wortel and cocoa butter as well as the appropriate stirring time to produce the best cream preparation. This study used a factorial randomized block design with two factors. The main factor is the concentration of the addition of VCO wortel which consists of 3 levels, namely 1:5, 1:7, 1:9. The second factor is the stirring time which consists of 3 levels of 10 minutes, 15 minutes, 20 minutes. This research was conducted in 2 groups with 9 combinations so that 18 experimental units were obtained. The data obtained were then analyzed by analysis of variance (ANOVA) and continued with Tukey's further test using Minitab 17 software. The results showed that the effect of VCO wortel, cocoa butter and stirring time and their interactions had an effect on viscosity, spreadability, separation ratio, adhesion, pH, L* color, b* color, homogeneity, IC50 antioxidant activity but color a* interaction does not affect the characteristics of the cream preparation. The ratio of VCO wortel and cocoa butter and stirring time to the characteristics of the cream preparation with a ratio of 1:9 at a stirring time of 20 minutes is the best cream preparation, namely viscosity 40,050±141, spreadability 4.07±0.04, adhesion 7,25 ±0.03, pH 6,25±0.01, L* color 68,43±0,02, b* color 29,54±0,01, antioxidant activity IC50 875.73±1. KATA KUNCI: carrot VCO, cocoa butter, stirring time, characteristics cream.
Pemanfaatan Daun Suji, Bunga Gemitir, Telang dan Bugenvil Sebagai Pewarna Alamiah Jajanan Tradisional Bali Jaja Samuhan Ni Nyoman Dian Luswiantini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i02.p06

Abstract

Traditional snacks are an ancestral heritage that is an important component in the Indonesian culinary field. In Bali, traditional snacks have a special meaning and become an important part of offerings in religious ceremonies. One of the well-known kinds of snacks, namely jaja samuhan, the producers of which are quite often found in Tunjuk Village, Tabanan Regency, Bali. In the process of making jaja samuhan, there are still many producers who use synthetic dyes which are considered more practical by the community. The use of synthetic dyes aims to increase consumer attractiveness, uniform color, and prevent discoloration during storage. The use of synthetic dyes in food can have a negative impact on health if consumed long term. In an effort to avoid these harmful effects, synthetic dyes can be replaced with natural dyes made from plants which are much safer to consume and are easily found from nature. This research was conducted by comparing the colors of jaja samuhan which were given synthetic dyes and given natural dyes from dracaena marginata leaves, marigold flower, butterfly pea and bougainvillea. The research was conducted in Tunjuk Village, Tabanan Regency. The results of this study stated that the values of brightness (L), redness (a) and yellowness (b) of jaja samuhan with synthetic dyes were (55.4 ± 0.1; 32.4 ± 0.2 and 41.9 ± 0.2). L, a and b in jaja samuhan with natural dyes were (53.6 ± 0.3; 31.2 ± 0.1 and 40.5 ± 0.2). Based on these results, it can be concluded that the color with natural ingredients in jaja samuhan is close to the color with synthetic dyes. Keywords : jaja samuhan, natural dyes and synthetic dyes Jajanan tradisional merupakan warisan leluhur yang menjadi komponen penting dalam bidang kuliner Indonesia. Di Bali jajanan tradisional memiliki arti khusus dan menjadi salah satu bagian penting dari sesajen dalam upacara keagamaan. Salah satu jenis jajanan yang dikenal yaitu jaja samuhan, produsennya cukup banyak ditemukan di Desa Tunjuk, Kabupaten Tabanan, Bali. Pada proses pembuatan jaja samuhan masih banyak ditemukan produsen yang menggunakan pewarna sintetis yang dianggap lebih praktis oleh masyarakat. Penggunaan pewarna sintetis bertujuan untuk meningkatkan daya tarik konsumen, warna yang seragam, dan mengatasi perubahan warna selama penyimpanan. Penggunaan pewarna sintetiss pada makanan dapat memberikan dampak negatif bagi kesehatan jika dikonsumsi jangka panjang. Upaya dalam menghindari efek berbahaya tersebut, pewarna sintetis dapat digantikan dengan pewarna alamiah yang terbuat dari tumbuhan yang jauh lebih aman dikonsumsi dan mudah diperoleh dari alam. Penelitian ini dilakukan dengan membandingkan warna jaja samuhan yang diberi pewarna sintetis dan diberi pewarna alami dari daun suji, bunga gemitir, bunga telang dan bugenvil. Penelitian dilakukan di Desa Tunjuk, Kabupaten Tabanan. Hasil dari penelitian ini menyatakan bahwa nilai kecerahan (L), kemerahan (a) dan kekuningan (b) dari jaja samuhan dengan pewarna sintetis adalah (55,4± 0.1; 32,4± 0,2 dan 41.9± 0,2) nilai L, a dan b pada jaja samuhan dengan pewarna alamiah adalah (53,6± 0,3 ; 31,2± 0,1 dan 40,5± 0,2). Berdasarkan hasil tersebut dapat disimpulkan bahwa warna dengan bahan alamiah pada jaja samuhan mendekati warna dengan pewarna sintetis. Kata kunci : jaja samuhan, pewarna alamiah dan pewarna sintetis
Pengaruh Rasio Campuran Surfaktan dan Rasio Campuran Surfaktan Dengan Minyak Atsiri Kenanga (Cananga odorata) Terhadap Karakteristik Mikroemulsi Sebagai Body Mist Mira Ardhaning Swari; Lutfi Suhendra; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i02.p02

Abstract

his study aims to determine the effect of the formulation of the surfactant mixture ratio Tween 80: Tween 20: Span 80 on the characteristics of the microemulsion of ylang ylang essential oil as a body mist, determine the appropriate ratio of the surfactant mixture of Tween 80: Tween 20: Span 80 on the characteristics of the best ylang essential oil microemulsion as body mist, and determine the ratio of the mixture of surfactant and ylang essential oil microemulsion characteristics of the best ylang ylang essential oil as a body mist. This study used a completely randomized design with the factors being a mixture ratio of three surfactants Tween 20, Tween 80, and Span 80. The treatments used were 97:2,75:0,25; 97:2,50:0,50; 97:2,25:0,75; 97:2.00:1.00; and 97:1,75:1,25. The best surfactant mixture ratio is the one with the smallest value. Data were analyzed using ANOVA, if there was a difference, the BNT test was continued. Treatment formulations the ratio of surfactant and ylang ylang essential oil was 90:10; 87.5:12.5; 85:15; 82.5:17.5; and 80:20. The best microemulsion is the one with the highest concentration of ylang ylang essential oil and has a transparent appearance. The best microemulsion was tested for stability against pH and dilution for 8 weeks, observations were made every 2 weeks, and the rate of damage was calculated using linear regression analysis. The results of this study indicate that the ratio of the surfactant mixture Tween 20: Tween 80: Span 80 has an effect on the microemulsion characteristics of ylang ylang essential oil as a body mist. The ratio of surfactant mixture in RS1 (2.75: 97: 0.25) was the best treatment for making ylang ylang essential oil microemulsion as a body mist with microemulsion characteristics that had a transparent appearance. The ratio of the mixture of surfactant and ylang essential oil in the SM4 treatment (82.5: 17.5) was the best treatment to make a microemulsion of ylang-ylang essential oil as a body mist with a turbidity index value (%) before and after centrifugation of 0.415 ± 0.098% and 0.248±0.053%, particle size 17.3±6.3 nm, the largest droplet size was 15.8 nm, a zeta potential value of 0.1mV and stable for 8 weeks of storage. Keyword: microemulsion, ratio, surfactant, Cananga odorata Penelitian ini bertujuan untuk mengetahui pengaruh formulasi rasio campuran surfaktan Tween 80: Tween 20: Span 80 terhadap karakteristik mikroemulsi minyak atsiri kenanga sebagai body mist, menentukan rasio campuran surfaktan Tween 80: Tween 20: Span 80 yang tepat terhadap karakteristik mikroemulsi minyak atsiri kenanga terbaik sebagai body mist, dan menentukan rasio campuran surfaktan dan minyak atsiri kenanga karakteristik mikroemulsi minyak atsiri kenanga terbaik sebagai body mist. Penelitian ini menggunakan Rancangan Acak Lengkap dengan faktor adalah rasio campuran tiga surfaktan Tween 20, Tween 80, dan Span 80. Perlakuan yang digunakan 97:2,75:0,25; 97:2,50:0,50; 97:2,25:0,75; 97:2,00:1,00; dan 97:1,75:1,25. Rasio campuran surfaktan terbaik adalah yang memiliki nilai terkecil. Data dianalisis menggunakan ANOVA, bila ada perbedaan dilanjutkan uji BNT.Perlakuan formulasi rasio surfaktan dan minyak atsiri kenanga yaitu 90:10; 87,5:12,5; 85:15; 82,5:17,5; dan 80:20. Mikroemulsi terbaik adalah yang memiliki konsentrasi minyak atsiri kenanga tertinggi dan memiliki kenampakan transparan. Mikroemulsi terbaik diuji stabilitas terhadap pH dan pengenceran selama 8 minggu, pengamatan dilakukan setiap 2 minggu, serta laju kerusakan dihitung menggunakan analisis regresi linier. Hasil penelitian ini menunjukkan bahwa rasio campuran surfaktan Tween 20: Tween 80: Span 80 berpengaruh terhadap karakteristik mikroemulsi minyak atsiri kenanga sebagai body mist. Rasio campuran surfaktan pada perlakuan RS1 (97: 2,,75: 0,25) merupakan perlakuan terbaik untuk membuat mikroemulsi minyak atsiri kenanga sebagai body mist dengan karakteristik mikroemulsi yang memiliki kenampakan transparan. Rasio campuran surfaktan dan minyak atsiri kenanga 82,5: 17,5 adalah mikroemulsi minyak atsiri kenanga terbaik sebagai body mist dengan nilai indeks indeks turbiditas (%) sebelum dan setelah sentrifugasi yaitu sebesar 0,415±0,098% dan 0,248±0,053%. Mikroemulsi minyak atsiri kenanga stabil terhadap pengenceran dengan pH 4,5, pH 5,5, dan pH 6,5 dan pengenceran 1:9, 1:49, 1:99 selama penyimpanan 8 minggu. Ukuran partikel sebesar 17,3±6,3 nm, ukuran droplet terbanyak adalah 15,8 nm, nilai zeta potensial 0,1mV Kata kunci : Mikroemulsi, rasio, surfaktan, Cananga odorata
Karakteristik Teh Herbal Rosella Dan Gula Lontar Pada Formulasi Yang Berbeda-beda Elissa Priscilla; Luh Putu Wrasiati; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i03.p07

Abstract

Herbal drinks also called herbal teas, are processed from the roots, stems, flowers, leaves, seeds, and fruit peels of plants that are useful as medicinal plants and do not contain caffeine. One of the plants herbal tea is rosella. The sour taste of rosella tea reduces consumer interest in drinking rosella tea, the addition of sugar to tea can improve the taste of tea. Palm sugar has a low glycemic index value that is safe for consumption by diabetics. The purpose of this study was to determine the formulation of the rosella powder to palm sugar powder ratio and to determine the physicochemical and sensory characteristics of the brew. This study used a one-factor complete randomized design, namely the ratio of rosella powder to palm sugar powder 1:1, 1:2, 1:3, 1:4, and 1:5. The observed variables included total phenols, antioxidant activity, water soluble juice content, sensory test and effectiveness test. The results of this study showed that the addition of palm sugar to rosella tea affected total phenols, antioxidant activity, and sensory test. The best treatment as a formulation of rosella powder to lontar sugar powder ratio was 2 g rosella powder and 6 g lontar sugar with a total phenol value of 1.02 ± 0.03 mg GAE/g, IC50 antioxidant activity of 7409.57 ± 8.97 ppm, water soluble juice content of 11.36%, color score of 2, 95±0.39 (red to red-brown), taste score 3.5±0.51 (moderately sour to sweet), aroma score 3.45±0.51 (mildly rosella flavored to rosella flavored) and overall acceptability 5.6±1.23 (Somewhat like to like). Key words: Palm Sugar, Rosella, Herbal Tea Minuman herbal atau teh herbal diolah dari akar, batang, bunga, daun, biji, dan kulit buah dari tanaman yang bermanfaat sebagai tanaman obat dan tidak mengandung kafein. Salah satu tanaman yang dapat digunakan dalam pembuatan teh herbal adalah rosella. Rasa asam pada seduhan teh rosella mengurangi minat konsumen untuk meminum teh rosella, penambahan gula pada teh dapat meningkatkan cita rasa seduhan teh. Gula lontar merupakan pemanis yang memiliki nilai indeks glikemik rendah yang aman dikonsumsi oleh penderita diabetes. Tujuan dari penelitian ini adalah untuk mengetahui formulasi perbandingan seduhan bubuk rosella dengan bubuk gula lontar dan mengetahui karakteristik fisikokimia dan sensoris pada seduhan. Penelitian ini menggunakan rancangan acak lengkap satu faktor yaitu perbandingan bubuk rosella dengan bubuk gula lontar 1:1, 1:2, 1:3, 1:4, dan 1: 5. Variabel yang diamati meliputi total fenol, aktivitas antioksidan, kadar sari larut air, uji sensoris dan uji efektivitas. Hasil penelitian ini menunjukkan bahwa penambahan gula lontar yang semakin banyak pada teh rosella berpengaruh pada total fenol, aktivitas antioksidan, dan uji sensoris. Perlakuan terbaik sebagai formulasi perbandingan bubuk rosella dengan bubuk gula lontar adalah bubuk rosella 2 g dan gula lontar 6 g dengan nilai total fenol 1,02±0,03 mg GAE/g, aktivitas antioksidan IC50 7409,57±8,97 ppm, kadar sari larut air 11,36%, skor warna 2,95±0,39 (merah hingga merah kecokelatan), skor rasa 3,5±0,51 (Cukup asam hingga manis), skor aroma 3,45±0,51 (agak beraroma rosella hingga beraroma rosella) dan penerimaan keseluruhan 5,6±1,23 (Agak suka hingga suka). Kata kunci: Gula Lontar, Rosella, Teh herbal
Co-Authors A A Gede Ary Gunada A.A.P. Agung Suyawan Wiranatha Adhe Sri Nanda Puspita Amenra Ramzi Naz AMNA HARTATI Amna Hartiati Anak Agung Made Dewi Anggreni Anak Agung Made Dewi Anggreni Anak Agung Putu Agung Suryawan W Anak Agung Putu Agung Suryawan Wiranatha Anak Agung Sagung Mirah Mahadewi Anggreni, Ni Made Dian Ardhinata Antares Binsar Hamonangan Manurung Bulkaini Bulkaini Deddy Setiadi Kadir Madjid DEWA AYU ANOM YUARINI Dwi Fitriyanti Eka Nur Diana Elissa Priscilla Emita Dwi Cahyana Erna Sri Rahayu Evarini, Ni Kadek Ezra Agitian Fadhilla Surya Utomo Fakhrudin - G.P. Ganda Putra Gede Windu Wirajaya Gek Ulan Sukma gusti agung ayu kade saraswati Gusti Ayu Kadek Diah Puspawati Gusti Putu Ganda Putra I Dewa Gde Mayun Permana I Dewa Gede Agung Sastra Wiartha I Gede Arie Mahendra Putra I Gede Arya Sukadana Putra I GEDE PUTU WIRAWAN I Gusti Ayu Agung Putri Utami I Gusti Ayu Krisna Dewi I Gusti Ayu Lani Triani I Gusti Ayu Meia Dewi I Gusti Gde Satria Anggakara Putra I Gusti Made Dwi Sapta Nugraha I Gusti Ngurah Pratama Putra I Gusti Ngurah Pratama Putra I Kadek Dwi Jenana I Kadek Surya Wirawan I Kadek Widhiana Putra I Ketut Gede Putra Adiyasa I Ketut Satriawan I Ketut Suada I Ketut Sumadi I Ketut Suter I Made Andre Cucumandalin I Made Anom Sutrisna Wijaya I Made Aries Susetia Mahdi I Made Bagus Wisesa Yogiswara I Made Dwipayana I Made Indra Pratista I Made Kartana I Made Mahaputra Wijaya I Made Suardana I MADE SUPARTHA UTAMA I N. T. ARIANA I Nengah Kencana Putra I NYOMAN MANTIK ASTAWA I Nyoman Sumerta Miwada I NYOMAN SUTARPA SUTAMA I Putu Fajardhiputra Hernes I Putu Hendra Adi Prasanta I W.G. SEDANA YOGA I Wayan Agus Satriadi I Wayan Agus Wijaya Adi Kesuma I Wayan Arnata I Wayan Eggy Perdana Putra I Wayan Eko Fridayana I Wayan Ferry Artha Yoga I Wayan Gde Angga Prasetya I Wayan Suarta I Wayan Weta I.A. L. Dewi I.M. Mega I.M.A.S. Wijaya I.W.G.S. Yoga Ida Ayu Gede Satwika Candra Praba Sari Ida Ayu Komang Tricahyani Ida Ayu Putu Arik Cahayanti Ida Ayu Sinta Citra Pertiwi Ida Bagus Bas Baskara Ida Bagus Gede Awidyanata Ida Bagus Ketut Mantra Ida Bagus Ketut Widnyana Yoga Ida Bagus Putu Gunadnya Ida Bagus Wayan Gunam Ida Bagus Wiryasuta Yudiantara Ida Bagus Wisnu Matra Atmaja Ida Bagus Yogaswara IPutu Gde Budisanjaya Jelau, Kaprianto Kadek Mei Ahadianti Kadek Thiar Prahitadani Karina Novita Dewi Keisa Az-zahra Kesia Teodora Br Ginting Komang Adi Darmawan Lianatus Sholeha Luh Kurnia Dwi Indriyani Luh Putu Ayu Evitasari Cesarini Lutfi Suhendra MADE PHARMAWATI Made Ria Defiani Manika Santhi Mertayasa, I Made Mira Ardhaning Swari Miwada Sumirtha Ngurah Intan Wiratmini Ni Kadek Megayanti SJ Ni Kadek Ummy Indiyani Ni Ketut Gitariastuti Ni Ketut Seminari Ni Ketut Titi Triastuti Ni Luh Gede Dina Yunita NI LUH MADE PRADNYAWATHI Ni Luh Putu Devi Savitri Ni Luh Putu Diyan Utami Dewi Ni Luh Putu Ravi Cakswindryandani Ni Luh Wayan Ari Sukarmini Ni Made Leny Mustikasari Ni Made Purindah Sari Ni Made Sri Wahyuni Ni Made Sri Wahyuni Ni Made Wartini Ni Made Wartini Ni Made Wartini Ni Nengah Soniari Ni Nyoman Desi Trisna Dewi Ni Nyoman Desi Trisnadewi Ni Nyoman Dian Luswiantini Ni Nyoman Sri Yulianthi Ni Nyoman Wirasiti Ni Putu Adriani Astiti Ni Putu Diah JuliantariD Ni Putu Eny Sulistyadewi Ni Putu Hertika Dewi Ni Putu Kiki Vrashinta Dewi Ni Putu Suwariani Ni Wayan Titin Kartika Sari NiMade Wartini Novi Dwiningrum Nyoman Agus Bagiada NYOMAN SEMADI ANTARA Odilia Keron Panji Hasbi Muhammad Pranayasa, Wayan Angga Putranti, Jessica Ayuningtyas Putu Agung Sujud Rama Krishna Putu Ayu Gaudiya Waisnawi Putu Dwi Ariyanti Lestari Putu Mutia Septiyaningsih Putu Shangrila Revia Parameswari Prascita Rahel Br Ginting Rani Situmorang Rian Hakim Riza Febriyani Riza Ibnu Fajar Sadyasmara, Cokorda Anom Bayu Sagung Ayu Bulan Julia Saraswati Samapta Manggala Aditya Sang Ayu Sri Eka Oktari Shaskara, I Made Ananda Merta Siddique, Kadambot.H.M. Siska Elisabet Silalahi Sri Mulyani Sri Mulyani Sutama Sutama Tati Budi Kusmiyarti Tiara Ayu Khairunnisa Viani, Sofia Charlotie Viona Valentine Br Ginting Vonny Tanone Widnyani, Ida Ayu Putu Ary Wiranatha, Anak Agung Putu Agung Suryawan Wito Setioko Yenni Ciawi Zainul Fikri